Ingredients

Preparation

Fry the leek in a non-stick pan with a drizzle of extra virgin olive oil.
Add the diced peppers, peas and diced ham and cook over medium heat for a few minutes.
In a mixing bowl, beat the eggs and add the chopped chives, a drizzle of extra virgin olive oil and grated Grana Padano Riserva, and season with salt and pepper to taste.
Remove the vegetables from the heat, transfer them to the bowl with the beaten eggs and mix well.
Heat a non-stick pan with a drizzle of extra virgin olive oil and cook the frittata over medium heat on both sides, until golden.
When cooked, cut the frittata into stars using a star-shaped cookie cutter.
Serve the frittata stars cold with basil leaves and shavings of Grana Padano Riserva.

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